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Spinach Fettuccine with Clam-Butter Sauce and Diced Tomatoes

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
1 pound spinach fettuccine
4 tablespoons butter
1/2 cup chopped shallots
4 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh oregano leaves
1 cup reduced-sodium chicken broth
2 dozen cooked clams, shelled (or 1 (14-ounce) can whole baby clams, drained)
1 (14-ounce) can diced tomatoes, drained or 3 Roma tomatoes, chopped
1/4 cup freshly chopped basil leaves
Cook linguine according to package directions.

Meanwhile, melt butter in a large skillet over medium heat. Add shallots and garlic and cook 3 minutes, until soft. Add thyme and oregano and cook 1 minute, until fragrant. Add broth and bring to a simmer. Add linguine and clams and simmer 3 minutes, until heated through. Stir in tomatoes and basil and season, to taste, with salt and black pepper.

Transfer to a serving platter and top with Parmesan.

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